Stuffed

Well, I only had to send David to the store twice (I thought I had bought it all!), and everything came out as planned... the brined, injected, spice rubbed 12 pound turkey who roasted over the open pan of gravy - in the oven for 2 solid hours with NO opening the oven - turned out maybe even juicier than last year.  Definitely more tasty, since the recipe has been improved upon!  The oiling and searing at 500 for 30 minutes really locks in the moisture so basting is NOT needed. The gravy in the pan retains humidity in the oven so basting serves no purpose.  


So I went with everything linked in the previous blog entry, and I intend to repeat exactly the same again next time.
Om nom nom.

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